Roasted Winter Fruits with Toasted Coconut - Restaurant Association of Nova Scotia
Roasting intensifies the flavour and sweetness of these fruits, and a spoonful of luxurious Cointreau Cream turns them into an indulgent dessert. For an extra t
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Cooking tools:
- Microplane
- Citrus press
- Oven
- Dish
- Chef's knife
- Cutting board
- Saucepan
- Spoon
- Plate
Ingredients
- 1 small pineapple
- 50g butter
- 4 clementines, peeled and whole
- 50g light brown muscovado sugar
- Finely grated zest of 1 orange
- Juice of 2 oranges
- 2 bananas, peeled and cut into 4 pieces
- 2 tbsp desiccated coconut
- Cointreau Cream, to serve
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